...
机译:减少钠和添加风味增强剂对益生菌普拉托奶酪加工的影响
Univ Fed Fluminense, Fac Vet, BR-24230340 Niteroi, RJ, Brazil;
Univ Fed Fluminense, Fac Vet, BR-24230340 Niteroi, RJ, Brazil;
Univ Fed Fluminense, Fac Vet, BR-24230340 Niteroi, RJ, Brazil;
Univ Fed Fluminense, Fac Vet, BR-24230340 Niteroi, RJ, Brazil;
UFRRJ, IT, BR 465,Km 7, BR-23890000 Seropedica, RJ, Brazil;
Univ Fed Rio de Janeiro, Inst Macromol Prof Eloisa Mano IMA, BR-21941598 Rio De Janeiro, Brazil;
Univ Fed Santa Catarina, Dept Ciencia & Tecnol Alimentos, BR-88034001 Florianopolis, SC, Brazil;
Univ Estadual Campinas, UNICAMP, FEA, BR-13083862 Campinas, SP, Brazil;
Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil;
Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil;
Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil;
Univ Fed Fluminense, Fac Vet, BR-24230340 Niteroi, RJ, Brazil;
Univ Fed Rio de Janeiro, Inst Macromol Prof Eloisa Mano IMA, BR-21941598 Rio De Janeiro, Brazil;
Univ Fed Santa Catarina, Dept Ciencia & Tecnol Alimentos, BR-88034001 Florianopolis, SC, Brazil;
Univ Fed Fluminense, Fac Vet, BR-24230340 Niteroi, RJ, Brazil;
Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil;
Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil;
Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil;
Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil;
Prato cheese; Sodium reduction; Flavor enhancers; Probiotic bacteria; Bioactivity; Rheology; Microstructure; Sensory acceptance;
机译:益生菌普拉托奶酪中的钠减少和风味增强剂的添加:定量描述性分析和对感觉分布的感觉的时间优势的贡献
机译:减少钠和味道增强剂添加:是否存在对益生菌Prato奶酪的矿物质的可用性的影响?
机译:用KC1部分替代NaCl并在益生菌Prato奶酪上添加风味增强剂:涵盖制造,成熟和储存时间的研究
机译:风味化合物的实时释放和风味感知。奶酪申请
机译:辅助培养,葡萄糖酸钠和成熟温度对低脂切达干酪风味的影响。
机译:交配叶中添加天然抗氧化剂(巴拉圭古树)对普拉托奶酪不同配方的化学微生物和感官特性的影响
机译:添加益生菌对纤维和乳酸钾制成的低脂奶酪特性的影响益生菌添加对减脂奶酪特性的影响
机译:添加硅酸钠加工水减少反应器排出的水放射性核素:105D半植物添加